Prawns and chorizo sausage may seem an odd combination – meat and seafood often is – but these two ingredients really do complement each other.
20 large green (raw) prawns
2 soft chorizo sausages
1 tsp smoked sweet Spanish paprika
1 Tbsp olive oil
Finely grated zest 2 lemons
20 short bamboo skewers, soaked in cold water for 30 minutes
1 If prawns are frozen, thaw them quickly in a sealed plastic bag immersed in a sink of warm water. Twist off their heads, then peel off shells, leaving the small piece of shell on the tail intact. Using a small sharp knife, slit down the back of each prawn and gently extract the red or black vein. Rinse prawns, then pat dry with paper towels.
2 Slice chorizo thickly. Spear 1 prawn and 1 slice of chorizo on each skewer. (Pierce the tail meat first with the skewer then curl the prawn in a spiral and pierce it again with the skewer; this will keep it in good shape as it cooks.)
Dust skewers with a little paprika. Drizzle with oil and scatter with the zest of 1 lemon. The skewers can be prepared 1-2 hours ahead; keep them refrigerated until cooking time.
3 Cook on a preheated lightly oiled barbecue hot plate over a medium heat until chorizo has coloured and prawns are cooked through. Watch the lemon zest though as it cooks quickly: remove pieces to a side plate once they are golden. Alternatively, cook prawn & chorizo bites over medium heat in a little oil in a frying pan. Serve hottish scattered with the zest of the second lemon.
Check the origin of your prawns. A cheap prawn is not usually a good thing. Read about prawns here Prawns